Salmon Balls with Avocado (Print Version)
# Ingredients:
→ Meatball Mix
01 -
1/2 cup breadcrumbs
02 -
1 pound salmon, skin off, finely minced
03 -
1 teaspoon garlic powder
04 -
2 tablespoons chopped fresh parsley
05 -
1 lightly whisked egg
06 -
1/2 teaspoon smoked paprika
07 -
Pinch of salt and black pepper
08 -
1 tablespoon olive oil (for baking)
→ For the Creamy Avocado Dip
09 -
1 avocado, soft and ripe
10 -
1 tablespoon fresh lemon juice
11 -
1 clove garlic, finely chopped
12 -
1/4 cup sour cream
13 -
Salt and pepper, as needed
→ To Top It Off
14 -
Some extra parsley, finely chopped
# Instructions:
01 -
Heat your oven to 375°F (190°C). Coat a baking sheet with olive oil or line with a nonstick option.
02 -
Dump the salmon, breadcrumbs, parsley, egg, garlic powder, paprika, salt, and pepper into a big bowl. Gently stir everything until well mixed.
03 -
Scoop out about a tablespoon of the mixture for each meatball. Roll into small balls and arrange on the prepared baking sheet with some space in between. Add a light drizzle of olive oil over the meatballs. Bake for 12-15 minutes, or until the centers reach 145°F (63°C) and they feel set.
04 -
As the meatballs bake, toss the avocado, sour cream, lemon juice, garlic, salt, and pepper into a blender or food processor. Blend until the mixture is smooth and creamy. Adjust thickness by mixing in a little water, if needed.
05 -
Move the warm meatballs to a serving dish. Pour the avocado sauce on top or keep it in a bowl for dipping. Sprinkle with parsley if you'd like.
# Notes:
01 -
You can serve these as a snack or pair them with a salad or veggies for a main dish.
02 -
Cutting the salmon is easier if frozen for 15 minutes beforehand.
03 -
The avocado sauce can be stored in a sealed container with plastic wrap placed against the surface to keep it green.